Total:

Step 3:

Add eggplant, simmer.

Step 4:

Add tomatoes, peppers.

Step 5:

Add water and at the end do not forget about the garlic.

Step 6:

We fry the onion.

Step 7:

Add flour to the onion. Dilute with broth.

Step 8:

We grease the form, lay out the sheets.

Step 9:

Then stuffing, sheets.

Step 10:

Put the sauce on the last layer of sheets.

Step 11:

Step 12:

We use vegetable oil to fry the onion. When the onion is fried, let the eggplant slices into the pan, and let them hold with the onion for 3 minutes. After the allotted time, we begin to simmer the mixture by adding water. Extinguishing continues for 5 minutes.

We cut the tomato, peeled, and put it there, in the pan, along with sweet yellow pepper. Diluted with new ingredients, the mixture is stewed for the next 15 minutes. Add water as needed.

At the end of the stew, remove the pan from the stove, and add chopped garlic there. In conclusion, it remains to slightly mix the garlic in the mixture, and the base for lasagna is ready.

A sauce is made separately, which will make a suitable company for lean lasagna.

We will also start doing it by frying onions in vegetable oil. Only, instead of eggplant, add flour to the fried onions, constantly stirring over low heat.

Pour all this with broth, making sure that no lumps form. As the mixture turns into a solid mass, add salt, basil and bay leaf to it. In this form, keep on low heat for 10 minutes.

Final Steps - Grease the baking dish, lay the first layers of lasagna, then the filling, the second layer of sheets, again the filling, and the third, final layer of lasagna sheets. Fill the workpiece with sauce and bake in the oven for half an hour at a temperature of 180 degrees.

How to boil lasagne sheets

You can boil lasagna sheets without sticking together by adding a little to a container of boiling water. vegetable oil. Each layer of dough is placed in a pan separately. Boiling time in broth is not...

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How to Serve Lasagna

Serve the finished lasagna by cutting it into portions. It is better to take a large serving plate. Don't forget to heat it up so the lasagna stays hot longer. Place a serving of lasagna on a plate...

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How to know if there are inedible mushrooms in a dish

To find out if there are inedible mushrooms in a dish, you need to put a whole peeled onion into the water with mushrooms while cooking - if it turns black, then there are inedible mushrooms.

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To prevent the formation of fumes during frying ...

To avoid the formation of fumes during frying vegetables, meat or fish, do not add cold vegetable oil to the pan. Mixing with hot, it creates fumes.

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To keep the beef juicy...

If you want to get a juicy piece of roast beef, the whole piece of beef must first be fried in a small amount of oil or fat so that the crust appears on its entire surface. After the beef, you can…

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How to get very tender beef?

If a large pieces fry the beef in a frying pan in a small amount of oil so that it forms on the entire surface golden brown, and after baking in the oven, get the beef ...

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How to cook soft schnitzel?

If schnitzels are smeared with a mixture of vegetable oil and vinegar (1:1) two hours before cooking, then they will turn out to be softer.

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Calorie content of products possible in the composition of the dish

• Tomatoes - 23 kcal / 100g
• Sweet pepper - 27 kcal / 100g
• Eggplant - 24 kcal / 100g
• Garlic - 143 kcal / 100g
• Fresh basil - 27 kcal/100g
• Dried basil - 251 kcal/100g
• Bay leaf- 313 kcal/100g
• Ground black pepper - 255 kcal / 100g
• Flour - 325 kcal / 100g
• Whole durum wheat flour fortified - 333 kcal / 100g
• Whole wheat flour universal - 364 kcal / 100g
• Grain flour - 348 kcal / 100g
• Vegetable oil - 873 kcal / 100g
• Salt - 0 kcal / 100g
• Water - 0 kcal/100g
• Bulb onion - 41 kcal / 100g
• Lasagna sheets - 337 kcal/100g

Food calorie content: eggplant, onion, bell pepper, Tomatoes, Garlic, Ground black pepper, Salt, Vegetable oil, Lasagna sheets, Flour, Water, Bay leaf, Basil

1000.menu

Description:

Time for preparing: 60 minutes

Servings: 4

Ingredients for Lenten Lasagne with Mushrooms and Eggplant:

Recipe "Lenten lasagne with mushrooms and eggplant":

How will it look like?

Description: Very hearty, tasty, but, despite this, lean dish. Suitable for those fasting days when you can eat food with vegetable oil.

Ingredients: .

www.povarenok.ru

Posted by:

Calories / 100g:

Calories: 457.5
Cooking time: 60
Proteins/100g: 1.1
Carbs/100g: 4.48

Italian lasagna can not be attributed to diet meals, because it contains almost all the “forbidden” ingredients: flour, fatty cheese, butter as part of bechamel sauce, abundance minced meat.

I offer you a very light version of lasagna, where all ingredients dangerous for the figure are replaced with light counterparts: instead of pasta sheets, grilled zucchini layers. Vegetables instead of minced meat. And even the bechamel sauce in this recipe is vegan, made from broth and vegetable oil. Lenten vegetable lasagna, the recipe with a cooking photo of which you will see is not only tasty and simple, it is also useful, especially for those who watch their weight. I advise you to master another recipe for cooking delicious

lean carrot cake

Which is also easy to prepare.

Ingredients:

- 1 large eggplant, - 3 zucchini, - 4 tomatoes, - 2 tbsp. olive oil - 1.5 tbsp. whole grain flour - 250 ml. vegetable broth, salt to taste.

Cooking

Cut the eggplant lengthwise into strips no more than a centimeter thick.

Fry the eggplant strips in a dry grill pan without adding oil. Don't forget to salt the eggplant. Fry until characteristic stripes appear.

We spread the finished eggplant strips on a plate, they will come in handy a little later.

Cut the zucchini into strips a little thinner and fry in the same pan until stripes appear. Drizzle zucchini with olive oil to keep it from sticking to the pan. Salt.

Cut the tomatoes into slices and season with salt. Let them release the juice. The abundance of juice is the main problem with vegetable lasagna, so the less it is initially, the better.

Tomato juice will need to be drained.

Cooking vegan bechamel sauce. Heat up in the bottom of the pot olive oil, fry flour in it (I took whole grain).

When the flour becomes a little golden, pour the vegetable broth into it. You can also take a decoction of chickpeas, peas. Any herbal decoction.

Salt the sauce. You can add a little nutmeg.

Knead the sauce with a whisk so that there are no lumps. So, stirring, cook the vegan bechamel until it thickens. Now you can take it off the fire.

We cover the mold with strips of zucchini so that they cover the bottom and hang from the edges.

We spread the strips of fried eggplant on the bottom. Drizzle generously with bechamel sauce.

Lay out the next layer of tomato slices. Drizzle them with sauce. The third layer is zucchini.

Repeat the layers until the mold is filled to the brim with vegetables. We cover the zucchini hanging from the edges, thus closing the lasagna.

Bake vegetable lasagna for half an hour at 180 degrees. In principle, the vegetables are already ready, but we need to evaporate the excess moisture and fasten the layers.

We cut the vegetable lasagna directly in the mold into portions and serve hot. I also advise you to learn how to prepare

lean pilaf with fish

It is also simple, tasty and healthy.

Complain about this recipe

It would seem, what is lasagna without meat? Meat, more precisely, Bolognese stew, in which it is included, is one of the main components of this Italian dish. However, when you want to cook something tasty, but at the same time vegetarian (someone doesn’t eat meat at all, but someone fasts), you can find a pretty decent way out and replace meat with vegetables. For those who fast - such lasagna is a very permissible dish.

Lasagna requires a special pasta. You can buy it ready-made and deal with it according to the instructions on the package, or you can cook such a paste yourself. I made my own homemade spinach pasta for my lasagna.

The main thing in vegetarian lasagna is to cook something that will replace Bolognese stew for us. Let's take the main vegetable components for it - onion, carrots and celery. We cut the onion into small cubes, cut the carrot into thin sticks (although it can be grated, but in this case it will be smaller and may almost not be felt in the finished vegetable stew, completely dissolving in it), chop the celery as well. Even in the vegetable stew there will be tomatoes in own juice. It is better to buy such tomatoes already peeled and chopped, but if for some reason you managed to get only whole ones (like I did this time), they need to be carefully peeled and chopped as much as possible. Another ingredient in our vegetable stew is eggplant. It does not need to be salted or soaked beforehand - just cut into small cubes.

Let's start cooking vegetable stew. Heat up vegetable oil in a frying pan. In the classic lasagna recipe, we used butter, because it goes better with the taste of meat, and in the case of vegetarian lasagna preference is given to refined vegetable (sunflower) oil. On it, we fry the onion until transparent.

Add carrots to the onion and fry these vegetables together for five minutes.

It's eggplant time. We send it to the onions and carrots, fry for 5-7 minutes.

Celery is the last to go into the pan. Mix it with the rest of the vegetables. Add salt and pepper. You can use black pepper, red pepper, or both.

Now add chopped tomatoes in their own juice to the pan. Mix them with vegetables, add a teaspoon of dried oregano. We make the fire minimal and extinguish vegetable stew over low heat for 15 minutes.

At this time, prepare the bechamel sauce. Neither meat lasagna nor vegetarian can do without it.
Melt 80 grams of butter in a saucepan or in a frying pan with high sides.

Add 3 tablespoons of flour to it.

Mixing thoroughly, bring to a homogeneous state.

Now remove the saucepan from the heat and immediately pour half a liter of milk into it, constantly stirring.

Return the saucepan to the heat and add half a teaspoon of ground nutmeg.

Stir for five minutes until the sauce is completely thickened and looks like semolina. As soon as this happened, the sauce is ready and must be immediately removed from the stove.

It remains only to grate 200 grams hard cheese on a coarse grater, and you can start assembling the lasagna.

Take a suitable size baking dish and line it with baking paper. Drip a little olive oil to the bottom. We do not need it so that the lasagna does not stick to the form - with baking paper this probability is reduced to zero - but so that the very first, lower layer of pasta is soft and does not dry out during the preparation of lasagna.

Spread the first layer of lasagna pasta.

Immediately on it - vegetable stew, which is covered with Bechamel sauce on top.

Sprinkle with cheese.

We put another layer of lasagne on the cheese, on which we put vegetable stew, bechamel and cheese. Repeat the layers several times so that the last layer is the lasagne paste. Sprinkle generously with cheese on top, and our lasagna is ready for baking.

We send it to the oven preheated to 200 degrees for 35 minutes and make sure that the cheese on top melts well and does not burn.

Remove the lasagna from the oven, cool slightly and cut into portions.

Vegetarian (or lean) lasagna turns out no worse than classic meat lasagna, and enjoys no less, and even, in some cases, even more success with eaters!

Bon appetit!

Time for preparing: PT02H30M 2 hours 30 minutes

Approximate cost per serving: 300 rub.

Calories: 457.5
Cooking time: 60
Proteins/100g: 1.1
Carbs/100g: 4.48

Italian lasagna cannot be attributed to dietary dishes, because it contains almost all the "forbidden" ingredients: flour, fatty cheese, butter in bechamel sauce, an abundance of minced meat.
I offer you a very light version of lasagna, where all ingredients dangerous for the figure are replaced with light counterparts: instead of pasta sheets, grilled zucchini layers. Vegetables instead of minced meat. And even the bechamel sauce in this recipe is vegan, made from broth and vegetable oil. Lean vegetable lasagna, the recipe with a cooking photo of which you will see, is not only tasty and simple, it is also useful, especially for those who watch their weight. I advise you to master another delicious recipe, which is also easy to prepare.

Ingredients:
- 1 large eggplant,
- 3 zucchini,
- 4 tomatoes,
- 2 tablespoons olive oil,
- 1.5 tablespoons whole grain flour,
- 250 ml. vegetable broth,
- salt to taste.

How to cook at home

Cut the eggplant lengthwise into strips no more than a centimeter thick.

Fry the eggplant strips in a dry grill pan without adding oil. Don't forget to salt the eggplant. Fry until characteristic stripes appear.

We spread the finished eggplant strips on a plate, they will come in handy a little later.

Cut the zucchini into strips a little thinner and fry in the same pan until stripes appear. Drizzle zucchini with olive oil to keep it from sticking to the pan. Salt.

Cut the tomatoes into slices and season with salt. Let them release the juice. The abundance of juice is the main problem with vegetable lasagna, so the less it is initially, the better.
Tomato juice will need to be drained.

Cooking vegan bechamel sauce. We heat the olive oil at the bottom of the pan, fry the flour in it (I took whole grain).

When the flour becomes a little golden, pour the vegetable broth into it. You can also take a decoction of chickpeas, peas. Any herbal decoction.
Salt the sauce. You can add a little nutmeg.

Knead the sauce with a whisk so that there are no lumps. So, stirring, cook the vegan bechamel until it thickens. Now you can take it off the fire.

We cover the mold with strips of zucchini so that they cover the bottom and hang from the edges.

We spread the strips of fried eggplant on the bottom. Drizzle generously with bechamel sauce.

Lay out the next layer of tomato slices. Drizzle them with sauce. The third layer is zucchini.

Repeat the layers until the mold is filled to the brim with vegetables. We cover the zucchini hanging from the edges, thus closing the lasagna.

Bake vegetable lasagna for half an hour at 180 degrees. In principle, the vegetables are already ready, but we need to evaporate the excess moisture and fasten the layers.

We cut the vegetable lasagna directly in the mold into portions and serve hot. I also advise you to learn how to prepare

We bring to your attention an unusual compromise option for preparing a stunning traditional dish. Italian cuisine. Today we will learn a new original recipe- diet lasagna with chicken and mushrooms, and even learn how to cook sheets for this wonderful casserole. This dish is a vivid example of how, using exclusively familiar products, you can please your family and friends with a delicious and unusual treat.

Chicken diet lasagna in the oven: a classic recipe

Ingredients

• - 400 g + -
• - 200 g + -
• - 200 g + -
• - 1 PC. + -
• - 50 g + -
• — 250 ml + -
• Kefir (with 1% fat content)— 400 ml + -
• Lasagna sheets— 9 pcs. + -
• Greens - 1 bunch + -
• - taste + -
• Spices - to taste + -

Cooking diet lasagna with chicken and champignons

Before giving you a list of the ingredients needed for our wonderful low-calorie chicken and mushroom lasagna, let's focus on one small but important point.

If one of the ingredients of our dish is special sheets for lasagna, you are going to buy it ready-made, then be sure to pay attention to the way they are prepared.

Some manufacturers produce sheets that must be boiled until half cooked before use, others offer a ready-to-eat product.

Cut the main components of the dish

• First of all, let's convert chicken breast or fillets into minced meat using a meat grinder or food processor.

Of course, you can also buy ready-made minced chicken, however, as a rule, such a semi-finished product is very fatty, which means that our lasagna will contain too many calories to be considered dietary.

• Peel the onion and cut into cubes.
• Wash mushrooms and cut into thin slices. Connoisseurs do not recommend peeling them, since the thin skin contains many useful trace elements.
• Heat some oil in a frying pan and sauté the onion. As soon as it becomes soft, add mushrooms to it and fry for another 3-4 minutes. If you manage to undercook the mushrooms, it will be just perfect!
• In another frying pan, fry the minced meat in hot oil. An indicator of readiness will be a change in its color: from pale pink to light gray.
• Mix the contents of both pans, salt to taste, season with spices (these can be ready-made compositions, such as "Italian herbs" or just a mixture of peppers).

Cooking kefir-sour cream sauce for lasagna

• First, thoroughly wash and finely chop the greens. We mix it with kefir and sour cream, salt (very moderately!).

“Assemble” lasagna and bake in the oven until cooked

• Finally, we can “assemble” our lasagna, but first we will boil our sheets until half cooked, if this is required by the instructions on the package.
• We close the bottom of the form with sheets, lay out a small layer of our filling, tomatoes cut into flat slices (you do not need to cut the cherry variety!), Pour in the sauce and cover with dough again on top. We should get three layers of sheets and fillings.
• Sprinkle the top layer of the filling with grated cheese.
• We place the form in the oven, heated to 200 ° C. Half an hour later, the lasagna is ready.

This lasagna with chicken, but without traditional sauces Bechamel and Bolognese, you can afford even if you carefully monitor your weight.

For lasagna sheets, use flour from durum varieties wheat, which is quite suitable even for preparing a dietary low-calorie dish.

How to make homemade lasagna sheets

But what if there were no ready-made lasagne sheets in the store? In this case, we will learn how to cook them ourselves, then certainly nothing will stop you from delighting your family and friends with a great Italian snack at any time!

Dough Ingredients

• Wheat flour premium- 3 tbsp. (approximately 0.5 kg);
• Eggs - 2 pcs.;
• Cold water - 1 tbsp.;
• Vegetable oil - 1 tbsp.

How to bake sheets for diet lasagna with your own hands

• Sift the flour and collect it in a slide.
• Typically, at this stage, cooking recipes, gleaned from other sources, unanimously recommend pouring water, oil into the center of the slide, breaking eggs, and then knead the dough out of all this. However, if you do not own this virtuoso skill, then you can do everything exactly the opposite.

This approach is quite understandable: even if you always buy flour of the same brand, there is still a chance that this time its quality will be slightly different. Therefore, you can easily mix water, eggs, butter, salt and just add flour to them (as much as you need).

• The dough should be thoroughly kneaded, so continue to knead until a dense but elastic dough does not lag behind your hands.
• Now he needs to "rest" in a cool place. To do this, we wrap the test mass in cling film and put in the refrigerator.
• We divide the “rested” dough into portions and roll it out thinly (no more than 2 mm in thickness).
• We cut the finished sheets so that they fit comfortably in your form, and let them dry.

Before direct use, boil the lasagne sheets until half cooked.

Low-calorie chicken lasagna: recipe in a slow cooker

You can cook diet chicken lasagna in a slow cooker . This time we will move away from the classics, and to create the “pride of Italian cuisine” we will take thin sheets of Armenian lavash.

Because it's fresh yeast-free dough, then its use will not make our dish too high-calorie, but it will significantly simplify and speed up the overall cooking process.

Ingredients

• Lavash Armenian - 300 g;
• Minced chicken (made from fillet) - 600 g;
• Fresh champignons - 350 g;
• Cherry tomatoes - 12 pcs. (or 2 regular);
• Onion - 1 pc.;
• Carrot - 1 pc.;
• Hard cheese - 40 g;
• Ketchup - 400 ml;
• Natural yogurt (no additives) - 150 g;
• Herbs, spices, salt - to taste.

How to make diet chicken lasagna in a slow cooker

1. First of all, clean and wash vegetables with mushrooms. Then we chop the onion, rub the carrots on a coarse grater, cut the washed champignons into thin slices.
2. Turn on the multicooker, select the "Frying" mode.
3. Dip the vegetables into the bowl. When they become soft - add mushrooms, after a couple of minutes - minced meat. Lightly fry until minced meat changes color. Transfer the finished filling to another bowl.
4. Mix ketchup (you can choose any variety) with yogurt. If desired, it is at this stage that you can add your favorite aromatic seasonings.
5. We cut the sheets of pita bread, and place one of the pieces on the bottom of the bowl. We spread the filling quite thickly on it and close it with a sheet of pita bread, which we generously grease with yogurt and ketchup sauce, then the filling follows again.
6. Thus, we continue to alternate layer by layer. We put the last piece of pita bread on top, flavor it with sauce, close the multicooker lid and select the “Baking” mode. After 20 minutes, sprinkle the lasagna with grated cheese and continue to bake for another 20 minutes, until fully cooked.

Such lasagna without Bechamel sauce in a slow cooker turns out to be unusually juicy and tasty.

Bon appetit!

For some reason, many people think that meatless dishes always boring, monotonous and simply cannot be tasty. Like, what new and interesting things can be prepared from vegetables? In fact, there are not so few options. And here is one of them: lean lasagna. The recipe is a complete, well-established improvisation. This vegetable lasagna is exceptionally juicy and very light. Absolutely any vegetables are suitable there, I offer only one of the many options, on the basis of which you can already invent your own.

Finding lasagna sheets without eggs or egg powder in the composition is very problematic, I have never seen such ones. Instead, you can use barless noodles, it fits both in shape and composition. In addition, you can knead the dough for making lean lasagna with your own hands. A description of this simple process is also attached.

Dough Ingredients:

• water - 250 ml,
• olive oil - 4 tbsp. l.,
• salt - incomplete tsp,
• flour - 2.5 tbsp.,
• turmeric - a pinch.

Filling Ingredients:

• potatoes - 500 g,
• zucchini or zucchini - 1 pc.

Sauce Ingredients:

• tomatoes - 6-7 pcs. or 3 tbsp. l. tomato paste+ 1.5 st. water,
• Bulgarian pepper, large - 2 pcs.,
• large carrot - 1 pc.,
• onion - 1 pc.,
• garlic - 4-5 large cloves,
• vegetable oil - 4 tbsp. l.,
• sugar - 1 tsp,
• salt and seasonings - to taste.

Cooking method

Let's do a test first. Since we have a lean dish, the dough will be kneaded similarly. Sift the flour, throw salt and turmeric to it - it will add lean test appetizing yellowish color, but the taste will not be felt at all. If you don't have turmeric, you can use a pinch of curry powder. Mix all dry ingredients.

In a separate bowl, mix warm water and oil. Olive for unleavened dough- ideal, but quite replaceable with any other vegetable oil.

We put the dough aside to rest for half an hour and you can start preparing the sauce and vegetables on the layer. We prepare the sauce in the same way as vegetable frying for soup is usually done: we clean, wash and chop the vegetables in any convenient way. I chopped carrots and peppers into strips, chopped onions and garlic small cube, tomatoes interrupted with a blender.

We put all the vegetables for the sauce in a roasting pan, season with oil, add salt, sprinkle with seasonings / spices, sugar and simmer until tender on medium heat of the stove under the lid.

So that we don’t get just dough and a simple vegetable frying as a layer, we add another vegetable layer - from potatoes and zucchini. We clean them, wash them and cut them into the thinnest rounds. If desired, other vegetables can be added to this layer to taste, such as eggplant or pumpkin.

We return to the test. We cut it into 3-4 parts and roll each into a thin (about 1-2 mm) layer. For the convenience of forming lasagna, we cut the layers into rectangles or squares.

The final step is assembling the lasagna. Lubricate the baking dish with oil, distribute a little sauce on the bottom. We lay out a layer of dough on the sauce, you do not need to boil them first - the juiciness of the sauce and the filling is enough so that the sheets do not remain raw. Then come round potatoes and zucchini. Salt and season this layer with seasonings and cover it with vegetable sauce. Next, repeat all the layers: dough - potatoes + zucchini, salt / sprinkle with seasonings - vegetable sauce etc. The top layer should be the sauce. I got three layer lasagna.

We cover the entire structure (I cover it with ordinary sheets of A4 paper) and send it to the oven to bake for 20 minutes at a temperature of 200 degrees.

Cool the finished lasagna at least a little, then cut into portioned pieces and serve. It is also possible to cut it hot, but it will be somewhat problematic - the layers continually strive to spread under the pressure of a knife.